78. Tortilla Fruit Shells, Filled Treats

We are so lucky to live in an era that gives most of us access to modern grocery stores, farmers' markets and sometimes fruit growers who are often willing to let people pick-their-own. With the arrival of strawberry season, even those who don't like to cook are often enticed to concoct something!

Long ago, I had a wonderful garden that included a large bed of strawberries. Growing them took planning, patience and work; the ripening berries became a source of satsifaction and excitement.  As the saying goes, thought, sometimes you get more than you bargain for. The first year my strawberries produced, I picked one hundred pints of red beauties. We had fresh strawberries on and in everything. I also made jars of jam, froze bags of sliced berries, and gave a lot away. It was too much.

Even when I did not grow my own, I felt obligated to make strawberry shortcake when srawberres were at their peak...as the shortcake baked, it was a fragrant promise of what was to come but, to tell the truth,  I never actually liked shortcake. I must have tried seven or eight different shortcake recipes over the years but, nothing ever satisfied me...the finished product always tasted like a big  rather soggy, strawberry drenched biscuit. My family did not seem to share my critical taste buds and gobbled down that dessert like it was their favorite...

Today's lo-cal recipe is one that I have revised to make use of fruit no matter the time of year...the little shells are easy to construct...and the rum flavor is delightful and slightly out of the norm. I think the shells would be great filled with strawberries and icecream or strawberries and whipped topping and drizzeld with chocolate...yum.


*Optional fruit selections at end of recipe.

** Two methods for creating the little shells are shown. I actually like method #2 the best...it is easier to fill, and is more crisp...

Diane's Crispy Fruit Shells

2 ripe bananas, sliced
2 clementines, peeled and sectioned
8 strawberries, cut up
2 T water
1 tsp lemon juice
1 tsp rum flavoring
1 T Splenda

6 flour tortillas
2 T sugar
1/2 tsp cinnamon
2 T margarine, melted
Whipped topping

Combine fruit and Splenda. Add water, juice and rum flavoring. Mix well. Cover and refrigerate for
1- 2 hours.

Wrap tortillas, 2 at a time, in a towel and microwave 10 seconds. While still warm, brush each side of the tortillas with melted margarine and also sprinkle each side with cinnamon/sugar. Pleat each tortilla on two sides and slip into a custard cup. Place a second custard cup gently in the center of each nested tortilla. Place on baking sheet and bake at 475 degrees for 5 minutes; remove tortillas from cups and place on a baking sheet.

Bake an additional 5 minutes until lightly browned and crisp. Remove tortillas to a wire rack and cool completely.

Place shells on serving plates. Drain fruit and discard liquid. Spoon fruit into shells and add whipped topping. Serve immediately. Yield 6 servings.

Option 2: (Below) Instead of placing shells inside custard cups, turn the cups upside down onto a baking sheet and drape a coated tortilla over each cup. Bake as above. Remove tortilla from cup and let stand for a few minutes until firm. Place shells on baking sheet and return to over for 5 more minutes or until lightly browned and crisp. Remove to wire rack and cool completely.
Fill as above.

Optional fruit choices: Peaches, honeydew melon, cantelope, pineapple, pears, or plums.